A creamy vegan mac & "cheese" made lighter with wholesome ingredients and a boost of creatine. This dairy-free comfort dish delivers rich flavor, smooth texture and balanced nutrition, with a performance-friendly upgrade.
Creamy Vegan Mac & "Cheese" (Light & Creatine-Boosted)
Ingredients (2–3 servings)
For the pasta:
- 8 oz (225 g) high-protein pasta (chickpea or lentil pasta works well) or whole wheat pasta
For the creamy "cheese" sauce:
- ¾ cup raw cashews (soaked in hot water 15–20 minutes, then drained)
- 1 cup unsweetened almond milk
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ¼ tsp turmeric (for color)
- Salt and black pepper to taste
Creatine boost:
Optional add-ins:
- Steamed broccoli
- Sautéed mushrooms
- Red pepper flakes
Preparation
- Cook the pasta: Bring a pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside.
- Make the sauce: In a high-speed blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, turmeric, salt and pepper. Blend until completely smooth and creamy.
- Heat the sauce: Pour the sauce into a saucepan over medium-low heat. Stir gently for 3–5 minutes until warm and slightly thickened. Don't let it boil hard.
- Add the creatine: Take the pan off the heat and stir in the creatine until it dissolves completely.
- Combine: Add the cooked pasta to the sauce and toss until it's evenly coated. If you want it thinner, add a splash of almond milk.
- Serve: Eat it right away, topped with black pepper or red pepper flakes.
This creamy vegan mac & "cheese" gives you all the comfort of the classic with a lighter, plant-based upgrade. It's smooth, satisfying and creatine-boosted, and it's perfect for celebrating World Vegan Month without giving up flavor.
